In a small sauté pan, combine the salt and rosemary. Heat over medium-low heat for about 8 minutes. Cool and store in an airtight container.
Give all of the vegetables a good scrub and cut off each end. Using a mandolin, slice the vegetables in ⅛-inch slices. In a large sauté pan, add enough oil to come about 1 ½ inches up the side. Heat over medium heat. Working in batches, add the vegetable slices to the oil when it is sizzling hot. (Do not overcrowd the pan; you want a single layer of vegetables slices for each batch.) Cook the vegetables until golden and crisp on one side before flipping over. Continue to cook for another minute or two. Watch the vegetables carefully…this is a quick process! Using a slotted spoon, remove the chips to a paper towel-lined plate to absorb some oil. Immediately sprinkle the chips with the rosemary salt. Let cool slightly before serving. (Save the extra salt for another use.)